Undercounter, reach-in or chef base: how to save space in a small kitchen
- Undercounter units put cold storage right at the station and fit beneath existing counters.
- Reach-ins offer the most storage per square foot of floor space.
- Refrigerated chef bases support cooking equipment on top and keep proteins right where you cook.
- Choose by where your cooks actually need ingredients, not just by capacity.
In a compact kitchen, every square foot counts. The right cold storage keeps ingredients within reach, cuts steps for your cooks and frees up valuable floor space. Three kinds of units are worth comparing.
Undercounter refrigerators and freezers
Low units that slide beneath a counter or worktop. They are perfect for stations where staff need quick access to a limited set of items, such as a salad or sandwich station, a bar or a coffee station. A stainless top doubles as work surface on many models.
Reach-in refrigerators and freezers
Full-height units that give you the most storage in the smallest footprint. If you need bulk storage and have limited floor space, a reach-in is usually the most efficient choice. See our reach-in buying guide.
Refrigerated chef bases
A chef base is a low refrigerated cabinet with drawers, built strong enough to support griddles, grills and other cooking equipment on top. It keeps proteins and ingredients right beneath where you cook, so the line does not have to walk to the reach-in. Drawers hold full-size and fractional pans.
| Model | Size | Dimensions (L × D × H) | Capacity |
|---|---|---|---|
| XUC-27R-HC | 27" One Door Undercounter | 27" x 29.5" x 35.25" | 6.3 cu. ft. |
| XUC-48R-HC | 48" Two Door Undercounter | 47.25" x 29.5" x 35.25" | 12 cu. ft. |
| XUC-72R-HC | 72" Three Door Undercounter | 72" x 29.5" x 35.25" | 15.5 cu. ft. |
| XCB-36-HC | 36" 2 Drawer Refrigerated Chef Base | 36.38" x 32.13" x 25.38" | 5.9 cu. ft. |
| XCB-52-HC | 52" 2 Drawer Refrigerated Chef Base | 51.88" x 32.13" x 25.38" | 9.9 cu. ft. |
| XCB-72-HC | 72" 4 Drawer Refrigerated Chef Base | 72.38" x 32.13" x 25.38" | 15 cu. ft. |
Quick comparison
| Undercounter | Reach-in | Chef base | |
|---|---|---|---|
| Best for | Stations that need quick access | Bulk storage | Cook line, under equipment |
| Floor space | Uses space under a counter | Uses vertical space | Replaces the stand under cooking gear |
| Access | Doors or drawers | Doors | Drawers |
| Work surface | Often a stainless top | No | Supports cooking equipment |
How to decide
- Map your line: where does each cook need cold ingredients?
- Decide how much bulk storage you need elsewhere.
- Measure counters, equipment and aisles. Leave room to open doors and drawers.
- Check the weight rating if you plan to put equipment on top.
- Plan airflow. Units need ventilation around the condenser, and under-equipment installs can run warm.
See the catalog for sizes, or contact us with a sketch of your kitchen.
Frequently asked questions
Can I put equipment on top of an undercounter refrigerator?
Only if the manufacturer says the top is rated for it. Chef bases are built specifically to support cooking equipment.
What goes in chef base drawers?
Proteins, cut vegetables and other ingredients used at the grill or fryer, in full-size or fractional pans.
Do undercounter units need ventilation?
Yes. Follow the manual for clearance around the unit so the condenser can release heat.